Long ago, during seasons of harvest, people were thankful for the various conditions that led to good growth and yield of their fields. They celebrated the harvest by gathering crops, taking only what they needed from nature, and leaving some behind for the creatures of the field and to nourish the next season. After enjoying the fresh food, they were industrious, finding ways to preserve the goods in cans and jars to last through the winter. It was a celebration felt throughout the community.

Fast forward to present time, in November the harvest continues and the autumn spirit is high in the cooling air. There are harvest festivals and special recipes to look forward to. Fresh fruits and vegetables are seemingly effortlessly available, year-round. We carefully make our selection in the produce isles of grocery stores and food co-ops. Nonetheless, this time of the year offers us time to be thankful. Reflect on the beauty around you while visiting a pumpkin patch. Enjoy the variety of colors and tastes of fall fruits and vegetables. Do these bring back any memories? If not, now is a great time to make some memories. Biking around Davis, it’s hard to miss the autumn colors and the ornament-like pomegranates and gourds. From pumpkin spice lattes to roasted Brussels sprouts, Autumn’s flavors come to life again in stores, cafes, and at home.

Tips for preparing and enjoying fall produce:  

• Remove pomegranate seeds by cutting off the top and bottom and gently slicing around the outer layer vertically like an orange. Next, peel apart the slices and separate seeds over a bowl of water so that the skin floats while the seeds sink.
• Slightly microwaving squash can make it easier to cut.
• Pick the deep orange gourds that are heavy but not soft for optimal taste.
• Brightly colored produce is nutritionally dense:
  • Pumpkin, sweet potatoes, and kale are high in beta-carotene which promotes eye health, skin health, and increased immunity.
  • Green leafy vegetables such as kale, collard greens, and brussels sprouts are rich in vitamin K which increases blood clotting and bone health.

Lastly, share your favorite recipe with someone you’re thankful for!

Seasonal Foods and Recipes

Guess which month is “Adopt a Turkey Month”?! For the turkey lovers here in Davis and everyone else, take a peek at these delicious recipes celebrating the November harvest:    

Butternut Squash and Quinoa Salad with Pomegranate Seeds       

This vegan recipe includes a little something from every food group, providing a great source of protein. This colorful dish can be consumed hot or cold and be a side dish or the main course! 

Kobacha Squash with Pork   

This dish can be dressed up or down depending on your liking. It calls for Kobacha Squash, from Japan and full of flavor. This warm dish can be paired well with carrots, mashed potatoes, and other fall favorites! 

Pumpkin Pasta Bake with Kale and Buttered Pecans          

This easy bake pasta recipe includes nutrients from every food group. Cozy up with friends and family as you dive into this delicious dish mixed in with kale, topped with butter pecans, and a healthy creamy pumpkin sauce.

Spinach Artichoke Stuffed Chicken Breast   

This easy to make low carb recipe will have your mouth watering. Stuff each chicken with a healthy spinach artichoke dip and pan fry on each size for 5-6 minutes until golden brown. 

Apple Pear Muffins    

This healthy spin on streusel muffins can be your new comfort recipe this season. After making an apple-pear sauce, mix in with nutmeg, ginger, cinnamon, and top with streusel. Can be paired with white cheddar cheese to make it a more balanced snack.